Coconut Poke Cake

Products Used
Coconut Poke Cake imperial


Coconut Cake

  • 1 (15.25- oz) box white cake mix
  • Ingredients on box to make the cake (oil, egg whites, water)
  • 1/2 teaspoon coconut extract
  • 1/2 cup flaked coconut
  • 1 (14- oz) can sweetened condensed milk
  • 1 (15- oz can) Cream of Coconut

Coconut Cream Cheese Frosting


  1. Preheat oven to 350°F. Coat a 9 x13-inch baking dish with nonstick spray. Set aside.
  2. Prepare cake according to package directions, adding in 1/2 teaspoon coconut extract with the liquids.
  3. Fold 1/2 cup flaked coconut into batter and then spread into prepared pan.
  4. Bake according to package directions. Cake is done when an inserted toothpick comes out clean.
  5. While cake is baking stir together sweetened condensed milk and Cream of Coconut. Set aside.
  6. When cake is done, poke holes evenly all over the top using a large fork while it’s still hot. Immediately pour sweetened condensed milk mixture evenly on top of cake, and allow cake to cool completely.
  7. To prepare frosting: In a bowl of a stand mixer fitted with a whisk attachment mix cream cheese and powdered sugar together until smooth. Add in heavy cream and extract and mix on medium-high speed until stiff peaks form.
  8. Spread frosting onto cooled cake and garnish with flaked coconut.
  9. Chill cake for at least 2 hours before serving.
  10. Store airtight in the refrigerator for up to 3 days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe